Serves 4
A street vendor meal sold all over Vietnam.
A meal like this would have once been based
on beet, but modern-day versions use chicken
or prawns which adds to the taste of the
soup.
Ingredients
3 celery sticks, finely chopped
3 spring onions with green tops, chopped
into rings
300 g cooked chicken, skinned and cut into
fine strips
2 pieces of light wood ear fungus, or 8
white button mushrooms
225 g steamed flat rice noodles, or dried
rice stick noodles
850 ml chicken stock
Ingredients
1. Place the celery and spring onions in
a bowl, and the chicken in another bowl.
Place both on the table. If using wood ear
fungus, soak it in hot water for 20-30 minutes.
2. Cook the noodles following the instructions
on the packet. Rinse and drain then divide
the noodles among four bowls.
3. In a pan, bring the stock to a simmer
and add the wood ear fungi. Cook for 3-5
minutes. Pour into a bowl and place on the
table.
4. To eat, place celery, spring onions and
chicken onto the noodles, and ladle on the
chicken and mushroom stock.
Nutritional Value
Protein: Med
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: Med
Cholesterol: Low
Anti-Oxidant level: Low
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